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As our 2025 partner for Native American Heritage Month, Alana Yazzie of The Fancy Navajo shares three delicious, comforting recipes that highlight traditional Navajo ingredients with a modern twist for breakfast, dinner, and even dessert! Bring Navajo flavors to your own kitchen with a nourishing Blue Corn Mush Fruit Breakfast Bowl, tart and festive Sumac Berry Sugar Cookies, and a hearty Three Sisters Stew, which is inspired by the traditional growing practice that cultivates corn, beans, and squash in harmony. 

Blue Corn Mush Fruit Breakfast Bowl – Naadáá Dootł’izh Taa’niil 

“Blue corn mush, or tóshchíín, is traditional Navajo food that combines blue cornmeal and juniper ash to make a mush. The addition of the juniper ash provides a source of calcium. It is served alone or with a sweetener or salt. I grew up eating blue corn mush for breakfast. My favorite way of enjoying blue corn mush is by making a breakfast bowl and adding in all my favorite toppings such as strawberries, blueberries, chia seeds, pumpkin seeds, and honey. Depending on the season, I will change the fruit to whatever is most available. I personally like my mush thick, but if a thinner mush is desired, add in ½ cup extra water.” – Alana Yazzie 

Makes 4 servings 

• 1 cup roasted blue cornmeal 

• 3 cups water 

• 1 teaspoon juniper ash (Here’s a link to purchase!) 

• 1/2 cup diced (about 1/4 inch, or 6 mm) strawberries, for serving   

• 1/2 cup blueberries, for serving 

• 1/4 cup chia seeds, for serving 

• 1/2 cup pumpkin seeds, for serving 

• 4 teaspoons honey, for serving 

To a medium bowl, add in the blue cornmeal and 1 cup of water. Mix together with a whisk until combined and set aside.  

To a medium saucepan, add 2 cups water and the juniper ash and mix together with a whisk until combined. Bring the mixture to a boil on medium heat and let it boil for 5 minutes. Then reduce the heat to medium low.  

To the saucepan, slowly add the blue corn mixture to the water and juniper ash. Continually whisk the mixture into the water until fully combined. Be careful as the mush will immediately start to thicken and will splatter. Continue to cook the mush for 3 to 5 minutes, until thickened.  

Ladle 2 scoops of the mush into each bowl and evenly distribute the toppings. Serve while hot.  

 Sumac Berry Sugar Cookies – Chiiłchin Bááh Dá’áka’í
“This is a modern recipe that incorporates the flavors of sumac and Navajo white corn. Together, the flavors pair well to make a slight lemony or tart flavor. I like gifting these cookies to family and friends during the holidays. These also make fun-shaped cookies. I like serving these with Navajo Tea to have a fancy Navajo tea party.” – Alana Yazzie

Makes 16 cookies

• 1 cup all-purpose flour 

• 1-1/4 cup white cornmeal 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon baking powder 

• 1/4 teaspoon salt 

• 1/2 cup unsalted cold butter 

• 2 large eggs 

• 3/4 cup granulated sugar 

• 2 teaspoon ground sumac berries 

Preheat the oven to 350°F and move the baking rack to the middle. Line two baking sheets with parchment paper.  

To a large bowl, add in the flour, cornmeal, baking soda, baking powder, and salt and mix together with a whisk until combined.  

To a large mixing bowl, add in the butter and sugar. With an electric hand mixer or using a stand mixer with the paddle attachment, beat the butter and sugar together for 4 minutes on medium-high, until light and fluffy.  Then add in the eggs and ground sumac berries and mix on medium for 2 minutes, until thoroughly combined 

Slowly add in the dry ingredients on a low speed until all dry ingredients are added.  

To a floured surface and floured rolling pin, roll out the cookie dough to ¼ inch (6 mm) thickness. With a 3-inch (8 cm) round cookie cutter, cut out the cookie shapes. Place on the baking sheet 2 inches (5 cm) apart. Eight cookies should fit on one baking sheet.  

Bake for 10 to 12 minutes, until the edges of the cookies start to turn brown. Let cool for 2 minutes before removing from baking sheet.

 

Three Sisters Stew – Táá ’ Ałdeezhí Atoo’ 

“‘Three sisters’ refers to the traditional gardening method used by Indigenous tribes, in which corn, beans, and squash are grown together. The best time to have a three sisters feast is during harvest season in the fall. There is nothing like freshly harvested corn and squash with beans that have been slow cooking all day. This particular stew came into fruition because I craved these same flavors during the spring and summer months when Navajo squash and white corn are no longer in season. Serve with fry bread or blue corn bread.” – Alana Yazzie 

 

Makes 8 to 10 servings

• 2 tablespoons extra-virgin olive oil 

• 1 cup diced (about 1/4 inch) yellow onion 

• 1 tablespoon minced garlic 

• 1 teaspoon salt 

• 1 cup diced (about 1/4 inch) zucchini 

• 2 cups diced (about 1/4 inch) yellow squash 

• 1 teaspoon dried thyme  

• 1/2 teaspoon ground black pepper 

• 1 can (15 ounces) white corn, drained and rinsed 

• 1 can (15.5 ounces) pinto beans, drained and rinsed 

• 4 cups vegetable broth 

• 1/4 cup white cornmeal 

• Fry bread or blue corn bread, for serving 

In a large pot over medium heat, heat the olive oil for 1 minute. Add the onions, garlic, and salt. Cook and stir for about 5 minutes, or until the onions are translucent. Add the zucchini, yellow squash, thyme, and pepper and cook and stir for 5 minutes, or until the squash has softened. 

Add the white corn, pinto beans, and vegetable broth and bring to a boil over medium heat. Let boil for 10 minutes, stirring occasionally. 

Meanwhile, in a small bowl, whisk together the cornmeal and 1/4 cup of water until combined. Add half of the cornmeal mixture to the soup and mix until combined, then add the remaining cornmeal mixture and mix until combined. Return the soup to a boil, then reduce the heat to medium-low and cook for 20 minutes, or until the soup thickens and the vegetables are cooked through. 

Ladle into soup bowls and serve with fry bread or blue corn bread. 

 

 

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